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Old 12-05-2008, 05:19 AM   #1
dzamba
 
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Feb 2008
Queens, NY
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og was 1.090 big barleywine but it stopped at 1.026. should I repitch to try to get it down a little more? what if I tried a different type of yeast?
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Old 12-05-2008, 05:35 AM   #2
czeknere
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Sep 2008
Lansdale, PA
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If my calculations are right, thats ~ 71 % attenuation. What yeast are you using and what attenuation are you expecting? How long has it been in the primary?

 
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Old 12-05-2008, 01:20 PM   #3
dzamba
 
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I made a starter with west coast ale yeast from white labs. been in the primary since Nov 9.
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Primary: Pear Mead
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Bottling:
Drinking: Ed Wort's Apfelwein
On Deck: Orfy's Hobgobbolin 3 Clone, Left Hand Milk Stout Clone

 
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Old 12-05-2008, 01:22 PM   #4
jcarson83
 
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Your good for a barely wine.

 
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Old 12-05-2008, 01:34 PM   #5
czeknere
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Sep 2008
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I would agree.

 
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Old 12-06-2008, 02:30 AM   #6
dzamba
 
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Feb 2008
Queens, NY
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It tastes like a barleywine. Thanks for the reassurance.

Na Zdrowie!
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Primary: Pear Mead
Secondary: Rear Window Double IPA
Bottling:
Drinking: Ed Wort's Apfelwein
On Deck: Orfy's Hobgobbolin 3 Clone, Left Hand Milk Stout Clone

 
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